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Baking inside a roasting pan

I have been trying to find something to use as a lid to steam my loaves under. The problem is most roasting pans are either to short, to shallow or too long. About the only solution I can find that's affordable, is an aluminium roasting pan with a lid. The pan is too long to just put it over the loaf, it would hang over the edge of the stone and so steam would escape. But it might work if I put the loaf inside the pan and then removed the lid after 15 mins.

So my question is, would Iose as much by not baking directly on the stone as I would gain by having better steaming?

Replies

Finding a suitable cloche can be a problem, particularly if you are wanting to make batade, baguette etc. In other threads on the topic, people have mentioned using, I think, large paint roller containers that are available at places like Bunnings. So it might pay to think outside the square as far as sourcing something rather than just what is available at the kitchen supply place. Some frypans have a high lid that might be pressed into service - a search around the op shops might turn something suitable up.

If you are making boule and other round breads, then a large bowl will do, either ceramic or stainless steel.

Just how important it is to have a complete seal, I don't know but if you already have the lid then a test bake would be one way to answer the question.

In terms of baking in the pan, a lot of people do their baking in baking pans/casserole dishes/camp ovens etc. If you put the container in cold, there is obviously going to be quite a thermal mass to heat up which will affect the timing of heat getting to your loaf. Pre-heating might be preferred but that introduces hazards with handling and transferring your proved dough to the container. How serious this is might be answered by doing a browse for discussions of baking in this way.

I want to make Batards if possible and don't currently have anything that I can try as a lid. I have been looking around, in bargain $2 type shops. Its hard to find something the right size that's not an expensive casserole. Haven't thought of trying Bunnings. If anyone has suggestions I'd be most grateful.

Another possibility from restaurant supply places is a thing called a steam table pan. I have no idea how much they would cost but there is a size 325*265*150 that would go close and there might be other better sizes available.

My standard loaf is a batard which I bake in an enamelled oval roasting tin with lid. I heat the roasting tin on top of my baking stone until the oven is around 270 deg and has been heating for at least 45 minutes to ensure the stone is hot. I have a thin "chopping board" made out of flexible plastic or nylon which I use as my peel because it is strong enough to be able to carry the loaf but it flexes which makes it easy to slide the loaf into the roasting tin (a tip from one of Sourdom's videos showing him baking in a casserole). I slide the shelf out, remove the lid, pop the loaf inside, give it a couple of squirts of water from a spray bottle and replace the lid. Push the shelf back in, close the door, reduce the temperature to 230-240 deg and forget for 30 minutes. Then remove the lid, rotate the tin if your oven bakes unevenly and cook for another 10-15 minutes. I get tremendous oven spring and a great crisp crust.

It's too short for baguettes so I bake them on a long enamel tray (no lid) on top of my stone but you have to use a steam bath with them.

When I did find one like this it was too old - the enamel was brittle, and I was afraid to use it. I Don't much like glass powder in my bread!! So found a nice big blue enamel roaster... Voila! I Use the bottom. it is around 6 inches deep, or tall!